Abura Udon is a Japanese noodle dish served without broth, featuring thick udon noodles coated in a savory soy-based sauce. Often topped with green onions, tempura flakes, or a soft-cooked egg, it’s a ...

Udon noodles are sold two different ways: fresh and dry. This recipe is written for the fresh noodles, which are either refrigerated or shelf-stable but always pliable, squishy, and ready to stir-fry.

Return the drained noodles to the reserved bowl and add the sesame oil. Toss the noodles until they’re evenly coated in the oil, then refrigerate until well chilled, at least 20 minutes or up to ...

1 package udon noodles (~9.5 ounce) 2 tablespoons sesame oil, divided 3 garlic cloves, chopped, divided 2 tablespoons minced fresh ginger, divided 4 cups salted vegetable broth 1 tablespoon vinegar ...

4 tablespoons Chinese sesame paste (or unsalted natural peanut butter or tahini) 2 to 4 tablespoons warm water 2 tablespoons light soy sauce (or soy sauce) 2 tablespoons Chinkiang vinegar 1 ...

2. Make the noodles: Once the water is at a rolling boil, add 2 hefty pinches of kosher salt before dumping in the noodles. Cook fresh noodles for 4 minutes and dried ones for 7 minutes.

Udon is a very thick noodle that is filled in with zaru. The flavor of grated ginger and green onion is common to sesame seeds. When I try to eat it, it's perfect for a little bit of udon noodles.

Return the drained noodles to the reserved bowl and add the sesame oil. Toss the noodles until they’re evenly coated in the oil, then refrigerate until well chilled, at least 20 minutes or up to ...

2 tablespoons liquid aminos 1/2 teaspoon ground ginger 2 tablespoons toasted sesame seeds Prepare noodles per package directions. Drain and return to pot. Toss with 1 teaspoon sesame oil. Set aside.

1 10 ounce package udon noodles 6 plums, cut into six wedges each 3 broccoli stalks, peeled of outer layer and cut into planks A little canola oil, to coat the pan 4 Carrots, cut into oblong slices ...